How to Make Almond Milk AND Almond Flour – A Surprisingly Easy DIY

Posted on Thursday, February 28th, 2013.

So, earlier this week after finishing off a half gallon carton of almond milk, I happened to glance at the ingredients label as I was tossing it the recycling bin. I had Almond Breeze, the kind you can find in any grocery store and this is what I found:

Now, I don’t know what any of that crap is except for almonds, water and sea salt (by the way, what the HECK is “natural flavor”??) so I decided right then and there to make my own. I had some almonds in my pantry so I just got to soaking them right away. I had heard of making your own before, but for some reason it intimidated me, like it would be hard to do or something. I couldn’t have been more wrong. And I posted a picture on Instagram and a lot of you were interested so I thought I would walk you through exactly how easy it is.

A little side note: I’m not against dairy or dairy-free, but I do try to limit it in my diet for personal health preferences. I don’t need regular cow’s milk to get protein or calcium since I get it from other sources and I like that almond milk has fewer calories, is naturally low in fat and I don’t have to worry about hormones or antibiotics or about where the almond was raised, like with cow’s milk.

Not pictured here is a 1/2 teaspoon of salt, which you should add since it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. I don’t really know what that means, but a trusted source says to do it, so I figure it can’t hurt.

If it didn’t take so long to soak the almonds, you could call this a 5 minute ordeal when all is said and done. It’s just a matter of putting your soaked almonds in a blender with water, letting it blend for a minute or two and then straining – either with cheese cloth or a nut milk bag. I bought mine here and bonus: it came with a hand written note thanking me for my order. Here’s proof.

Also, one perk of making your own almond milk is that you can put it in adorable glass jars that maybe you’ve bought (one too many of…) and not known what to do with. Not like I would know. And this is better for the environment too so you can say you’re GOING GREEN! Mason jars work too.

Here’s the full recipe and how to, although it’s almost laughable at how easy it is that you won’t need a recipe after you make it one time.

Give the almonds a good rinse and toss in a blender with 8 cups of water, or however much your blender will hold. You may need to do a couple of batches if you don’t have a big enough blender, but that’s okay.

Let the blender run on high for a minute or two, until you can see it’s creamy and mixed well (the almonds should be teeny tiny little bits)

Grab your cheese cloth or nut milk bag and pour your almond mixture through it. Squeeze thoroughly until no moisture comes through, but for the love of god DO NOT THROW AWAY THE ALMOND PULP!!! Because you can make almond flour with it, which is super expensive, is gluten free, is a tremendous alternative to wheat flours, is very nutritious and a great way to use up every last bit of those healthy almonds. Don’t throw it away. Just throw it in the fridge until you get the time to dry it out (I’ll explain that further below).

If sweetening your milk, put it back in the blender (rinse it first) and add whatever natural sweetener you like. For me, I like to keep the whole batch plain and just sweeten a glass as I go if I feel like having it sweet.

Yields: about 2 quarts of milk

A few tips and tricks:

Your milk will separate after a little while in the fridge. This is totally normal, just give it a good shake.

Your almond milk will last about 5-7 days in the fridge.

To make coffee creamer, just use less water (maybe half) and add whatever sweeteners and spices you want. I’m thinking next fall I’ll make some with pumpkin spice, vanilla and stevia. Yum! I bet you

Someone asked me if this saves money and after really looking in to it, I can say that YES it definitely can if you make sure to use the almond pulp by making flour with it – then you save lots because that stuff is like $10/lb. Otherwise, you are probably paying about the same (maybe a little more), but you’re also cutting out any unnecessary additives, processing and preservatives for a much healthier alternative – how long do you think it took that almond milk to get from the factory to your refrigerator? I’m not some crazy DIY almond milk activist that is judging anyone if you don’t make your own – people are busy, especially moms so I get it. But if you want to make your own, know that it is easy and worthwhile.

How to Make Almond Flour (also called almond meal)

When you strain all the liquid out with your cheese cloth, you’ll have the pulp left over, pictured above. This has lots of nutrition left and can be made in to flour that you can use in baked goods to make healthier, clean versions of your favorite foods. Or make french macarons (and then send them to me).

Again, this is super easy, but just takes a little bit of time. If you don’t have time right then to make the flour, just put it in an airtight container in the fridge for a few days or even freeze it if you know it will be a while before you can dry it out. Or send it to me because I won’t let it go to waste. Either way, it would be sad to throw it out so don’t.

Instructions

Spread the almond mixture out on a cookie sheet lined with parchment paper and place in the oven at the lowest setting (for me, it was 170 degrees) for a few hours. You can leave the oven door open just a crack to release any moisture and help it dry out faster. Mine was done after 3 hours.

Once it’s dry, let it cool and pop it in a food processor or blender to get a finer texture.

So that’s it! Nothing complicated or sophisticated about it, just takes waiting for the almonds to soak and then bake. I put my almond meal in the oven in the morning, then went to the gym and ran a few errands and by the time I was home it was ready (my husband was home, just in case something happened).

So are you going to make your own almond milk and flour too? I hope so! If you have any questions, let me know in the comments and I’ll do my best to answer!

Thank you sooo much, this was such an easy recipe to follow. I love making my own fresh almond milk and flour !! I dont think I will ever buy almond milk from the store again. The only chnage I made is that I added a little less water for a 2nd batch so that I could use it as creamer for my coffee. Thank you again and please keep adding more great recipes

Hi Katy – Ever thought of going online and buying yr almonds from a farmer? They’re out there and happy to send you a boxful. Buying small-biz feels great too. Off to do my first batch ever, and happy to be done with those endless cartons. OBTW, those weird-sounding names in the Almond Breeze product can each be looked up on Wikipedia. That’s how I learned that the erythritol in my favorite stevia is just a carbohydrate and is harmless, so now I’m happy with it. Way too much time online, Kim

Thank you so much for this recipe! My sister and I have only just joined the paleo community but we have almonds soaking! We are having so much fun experimenting with paleo recipes! I’m 17 and my sister is 9 and she is really getting into it! No persuading needed, she got stuck into it straight away!

I think the longest I’ve held on to a batch before drying it in the oven was a week or two. As long as nothing smells funky, I’d say you’re safe to proceed. And I don’t think you should have any problems mixing different batches, but just don’t crowd the pan too much or the moisture will have a hard time escaping.

i am on the Paleo diet and it does call for almond flour a lot. I read that you can use slivered almonds to make the flour. I tried that and had to grind it a second time because the first time it was crunchy when I used it. Should I have used the whole almond as apposed to the slivered ones?

My daughter & I have Celiac disease and I’ve wanted to try both the almond milk and the flour but felt it was both expensive and full of preservatives. Also, I was intimidated to try the DIY. Thanks for the easy to follow directions and the inspiration! By the way, the photos are beautiful. Great job!

Go for it! It really is so simple, you won’t believe it. Now I just start soaking my almonds when I’m about halfway through a batch, that way I’m never without. Good luck! :) (and thanks for the compliment on the photos – xoxo!)

I think you’re my food soul mate. I’ve been making my own almond milk and almond flour like this for a while now, but I never thought to make CREAMER! You pretty much just blew my mind. This is another one of those post-trying-your-recipe comments to tell you how wonderful my coffee tastes right now with the honey cinnamon almond milk creamer I just made :)

Oh Yay! I’m so glad, Kelsey! Isn’t it the most amazing feeling to stick it to the man and make your own instead of buying something you can’t live without? That’s how I feel about making my own almond milk/flour/creamer :)

Hi Henry! Sure, I’ll email a copy of the post right over. Raw almonds can be bought at most grocery stores – Blue Diamond sells raw, also check out the produce and health food sections as sometimes they hide the good stuff there. Also, I’ve ordered from amazon before but if you have a membership to Sams Club or Costco I’ve heard you can get a much cheaper price, though they probably won’t be organic.

Hey Pat, thanks for the comment! I’m so glad you’ll be able to put those almond to good use. Also – the milk freezes well if you make a big batch and won’t be able to drink all of it within a week or so.

Hi Peggy! I have made ice cream with almond milk before, but it wasn’t very successful. BUT I am not giving up, I think I just need to tweek a few things. Definitely will be experimenting when the weather gets warmer and blog about my findings.

coconut milk is great for ice-cream.
great fudgesicle recipe is as easy as coconut milk, coco powder, ripe banana, a touch of raw honey, or other sweetener, and a small pinch of salt – and presto- awesome fudgesicles.
for soft-scoop ice-cream add more banana and freeze.

Just a quick question or two…Why would you want to rinse the almonds, after soaking them. Seems to me you may be rinsing away some of the nutrients, so why not add that to the other up to 7 cups of water for more bang for your almonds? Also, I tried this last night, but ground the almonds first, by mistake. It still made about 1/2 gallon and still tasted great. I then re-read the directions, to try it the way you said. That is still in the process…Thanks

Hey Randy! You’ll notice the water is pretty gnarly after the almonds have been soaking for a while, and there’s not much nutrition in it. The nutrition is mainly still in the almond itself. The water also has salt in it (remember, the salt helps break down some of the phytic acid,etc etc) so you don’t want that salt to end up in your milk – it’s just to help the almonds in the pre-process. So, I would definitely recommend to give them a good rinse and add new water – don’t worry, you’re still getting plenty of wonderful nutrition!

OMG!!!! Thank you so much! The almond flour is so expensive. My husband was diagnosed with type 1 diabetes a year ago, and he loves snicker doodles. With regular flour, he cannot have them because of the carbs, but with the almond flour, he can because they are only about 4 grams of carbs, so he can indulge a little. This is amazing, and I cannot tell you how thankful I am that you posted this!!!! Thank u

Aw, Chrystal I am so happy you found the post then :) You just made my day with your sweet comment. I have so much almond flour in my kitchen now because I find I use up the milk more than I use up the flour so it’s great. And I have had so much success using it in place of other flours, or mixing it with other flours (I like a 50/50 blend of almond and oat flour) for a healthier alternative.

If you are making vanilla-flavored almond milk, DO NOT use vanilla extract, which can be over 1/3 alcohol. Tried it once using liquid vanilla and the next day upon opening the milk jar, all you got was the overwhelming odor of the alcohol. Use powdered vanilla instead.

Interesting – thanks for the head’s up, though I have used vanilla extract before and I didn’t notice the odor of the alcohol. You could also just use the vanilla bean paste that comes from the inside of the vanilla bean. Just scrape some off, put in the milk and blend in the blender.

Anyone have ideas on how to make chocolate almond milk? I know that I bought someone’s version of milk chocolate almond milk a while back and it was a big hit at our house but the dark chocolate version seems to fall short. Open for any suggestions or ideas.

Ok, so here’s what we tried. 4 tps of unsweetened cocoa powder and 5 tps of sugar to 2 cups of milk. I say we but I really mean my husband who has the LARGEST SWEET TOOTH EVER! I have to admit I didn’t try it since I think milk from anything is only for cooking not for drinking, but nutritionally speaking I think honey would have been better…..but he’s a slow convert.

(I have more almonds soaking btw, and my flour is fresh out of the oven!!)

This month I got myself a Vitamix (FINALLY) so I can make good almond milk. I’ve yet to strain it, just used in cooking and smoothies. Have you ever used a flour sack towel to strain? I keep reading the many people who blow through nutbags (literally) and they are expensive. Also when you process the nutmeal pulp into almond flour is it difficult to get it super fine consistency? Most of the recipes I have require super fine almond flour. Im glad to find this because my husband was wanting a dairy/soy alternative for his coffee. Presto I found your post here! Also do you bake at low temp for such a long time to preserve the freshness or so they don’t burn? I’ve heard of higher temps 300 degrees for 2 hours but I think that sounds to high. Just wondering. I’m new at all this.

Hey Rebecca! So excited for you that you got a new Vitamix (and totally jealous!). I’ve never used a flour sack towel before – I’ve used my nut milk bag a ton and have had no problems with it. I seriously love it and it was only $8. If it gets a hole, I have no problem buying a new one since I know how well it holds up (I link to the place I bought mine in the post). You could certainly try a flour sack towel though! Yes, it is difficult to get a super fine consistency with the almond flour…but it still works great. In fact I used some tonight for a healthy cake recipe and it worked just fine – the graininess bakes out. And I have read to bake it slow and long at low temps to sufficiently dry it out, rather than bake it. Hope this helps!

I use a knee high panty hose sock to strain the milk. It’s stretchy, so I can get it over top of a 4 cup measuring cup. It’s very fine, so the meal does not express into the milk like it does with cheesecloth, and it’s easy to clean so you can reuse over and over. Also cheap. The shape of the hose is very good also as all the meal collects down at the bottom and to get the meal out for drying you just turn the sock inside out. Much less messy than all the other alternatives.

That’s great, Anne! I would definitely recommend investing in a nut milk bag if you make the milk a lot though. There are chemicals in the panty hose that you may bot want to ingest on a regular basis. Just a head’s up! :)

thanks for the recipe. i just couldn’t bring myself to buy a $10 bag of flour. i made almond butter blending almonds and wondered how to get it to flour instead of a paste. dont really like almond milk but my wife may go for coffee creamer to get the double use out of a bag of almonds.

Almond butter is easy, too. I have best luck once the almonds are lightly toasted. You can do it in your blender (Vitamix or BlendTec…), but I usually use the food processor since it’s easier to clean.

So excited about this post and the coconut milk+flour post. These will help our budget. We can get raw milk here, but are gluten free so I can at least cut back by a gallon and get flour. This is awesome. Thanks.

Awesome! Thanks for the head’s up on the almond butter too – I was JUST thinking today that I need to make my own since I’m spending so much money buying it – but wasn’t sure how hard it will be. I will definitely give it a shot and post about it. Thanks Tabitha! :)

Thanks so much for this awesome tutorial! I have made two batches this week and they have turned out perfectly. I just made the almond flour with the leftover grounds this morning. I live near a Sam’s club, so while not organic, I can get a hug bag of almonds for like $10.

This past week I have just started having a jar full of soaking almonds in the fridge at all times. Then, when I want to make almond milk I can right away, or I add the soaked almonds to smoothies or whatever else! It’s worked great.

Hey Goldie! Thanks for the comment – it’s a good question that I don’t know the exact answer to! Usually I do 2 cups at a time and get just under 2 cups of almond flour. So you only lose a little bit in the process. Hope this helps! :)

And if you don’t want to make almond flour from the pulp, you can use the pulp as “cereal” for breakfast: add whatever fruit – fresh or dried – and flavour you like – nutmeg, cinnamon, ginger, etc – for a gluten-free, grain-free, dairy-free treat.

I loved your post. I love almond milk and have found that Blue Diamond is the brand that has the least amount of ingredients, but I would love to try and make my own. I have also been wanting to make almond flour as well, so win win. I was wondering though if you thought a juicer would work after having blended it in order to get the pulp out instead of the nut milk bag?

Hey Jessica! Good question! I don’t own a juicer and have never used one so I don’t actually know the answer. I suspect though that the pulp would still have quite a bit of moisture in it going through a juicer and that you would need to squeeze it out anyway. The pulp needs to have as little moisture as possible before drying it out. But again, I don’t know much about juicing so I’m just guessing. Give it a shot and let me know how it goes! :)

Hey Ann! Another reader commented that adding vanilla extract made her milk taste off after storing for a few days because vanilla extract is mostly alcohol. So, I would either add vanilla stevia to the whole batch (adds sweetness too!) or add a couple of drops of vanilla extract in each serving as you use it.

Jessica,
I soaked the almonds, rinsed, added the water and put it all through my juicer. It worked great! I actually put the pulp through the juicer twice after the initial nut juicing to get more flavor and nutrients from the batch. THEN I put the juice in my Vitamix and blended, with a little vanilla. It was sooo delicious.

Did it…worked great. And I got to finally use a Bormioli glass pitcher I bought years ago! My pulp is in the oven now. My purpose is to ultimately get the flour, to use for an almond pound cake recipe that I used to make when I did Atkins. However, I need more protein in my diet so I’m going to put the almond milk to good use, too. Thanks!

You probably should just because that water they soak in gets pretty nasty, plus if you followed the recipe, it has salt in it. Soaking not only helps soften them, but pulls out some of the enzymes and it can make the almond milk taste a little sour. It won’t hurt you, but next time you may like the almond milk better if you rinse the almonds first and use fresh water. I’m glad you tried it though! Let me know how it works out :)

Hello,
I recently started making my own almond milk too and we love it! Having a hard time getting all of the almonds blended up though as I have a cheap blender. I also add a bit of honey when I make the milk so when I make the almond meal it’s sweetened as well! Also, I wanted to ask where you bought the milk jug! Thanks

What a great idea with the honey! Sounds like youre making it work for you despite the blender. I got the milk jug at IKEA! They always have it in stock and super cheap – maybe $4? It’s great for storing almond milk!

I found your website through Pinterest. I just completed the last step tonight. I soaked the almonds overnight, but I forgot to add the salt. I did remember to change out the water and rinse the almonds before blending. It turned out wonderfully and smells oh so good! I had to do two batches and got about 1/2 a gallon of almond milk total. I dont have a nut bag or cheesecloth, so I just used a strainer and a silicon spatula to push the liquid through. I got good results with that, but I had to strain each batch through twice. From start to finish, it only took me about 25-30 minutes. I plan on making the almond flour tomorrow. Thanks so much for posting this.

Couple things: I make a LOT of almond milk. Recently I discovered that all almonds from California, by law, have to be pasteurized before they can be sold to consumers. They are pasteurized by either the steamed method or the chemical method. If you aren’t using organic almonds, please make sure the almonds you use have been steamed. (You can Google ‘PPO in almonds’ to find the frightening details of the chemical method.) Also, I use paint strainers (new, clean ones, of course) to drain the pulp. You can get a bag of 2 at your local hardware store for about $4. I haven’t found a better deal than that.

Hey! i just made my first batch of almond milk, it was so fun! Just wanted to let people know if you cannot find a nut milk bag, use a jelly strainer bag- works great! I bought mine at Ace hardware for like $5!

I, too, use the jelly strainer, it works great. /When I soak the almonds I don’t put them in the fridge, I leave them on the counter. / I have a NutriBullet it is small but effective, I wrote to the company to ask how I can blend without burning up the motor, they suggested I run it for 1 min, rest it for 1 min, then blend for the last min. 1 cup makes nearly 1 qt. after soaking 1 cup becomes about 1 1/2 cups, I split the blending into two batches. I flavor it with 1 Tbsp maple syrup and 1 tsp homemade vanilla extract.I’ve also read that the almond flour can’t be use by itself as there needs to be another ‘flour’ in the recipe to help hold it together. Now I’m tweaking my recipes to include almond flour. I use some of the wet almond pulp in my morning shakes. Hope this info is of help to someone.

And..once you’ve made the almond milk, you can make a “Wendy’s” frosty smoothie… 3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
All in the blender until smooth…enjoy!

For health reasons I have been avoiding cow’s milk. I have been blending dry nuts and making coconut milk. Recently I tried some almonds and I was amazed how lovely that came out. I was not sure what to do with the thrash, so I have it in the freezer. Thanks for your inspiration on how to use the left overs for flour.

I followed the recipe just as described above (only, I think my almonds were roasted) but it came out super watery. I’ve never had almond milk before, so I don’t know what to compare what I just made to. Any suggestions or input?

Ooh don’t use roasted almonds. Defeats many of the health benefits. If it was too watery for your taste, just use less water. You are in complete control of the consistency, but the almonds you used probably changed the chemistry a bit. Next time go for raw almonds and as you add water, pay attention to the thickness and stop when you feel you’ve reached the right consistency.

I felt the same way about the milk being too watery. My blender only hold 4 cups so I did that with 1/2 c. almonds to begin and realized that it was really watery. I simply added the other 1/2 c. of almonds. I feel the full cup of almonds to four cups of water is closer to the thickness of store bought almond milk.

Since the almond flour has been dried out in the oven, it can be kept in your pantry, just make sure that your pantry is cool and dry (and maybe keep it in a darker corner). I don’t actually know how long it can last because mine has never made it past a month or two.

I just made both the almond milk and the flour……so easy, I can’y believe I haven’t done it sooner!
I didn’t have cheese cloth or a nut bag but I did have some extra chiffon cloth from a prom dress I made my daughter- I cut about a 12″x12″ square and it worked just fine to strain the almonds!!

Awesome, Dianna! So glad you liked it! If you start making your own most of the time you may want to invest in a nut milk bag though just because of the potential chemicals there might be in that fabric…plus it saves time!

Hey Teri! Thanks so much for passing on the info about California almonds – I had no idea! I’m glad you liked this post – good luck with the almond flour, I bet that banana bread is going to be awesome! :)

Hey Lily! Yes, you can do this with any milk – I’m dying to try it with cashews, I bet it would be so creamy. I did a tutorial on coconut milk as well (here: http://allsortsofpretty.com/super-easy-diy-coconut-milk-coconut-flour/) but it uses shredded coconut since I have no idea how to crack open and use a real coconut. I hope I can learn though and then I’ll definitely post about it here. :) Thanks for stopping by!

I was searching for info on making almond flour and found this post. Interesting-and I can’t wait to try it IF I can. My blender began leaking so is no good now and all I have is a food processor. I have searched through the comments looking for this question, but didn’t see anything. I see that a food processor is fine for making the flour after the milk process, but can I make the almond milk in it too? Thank you and thank you for this wonderful information!

Hey Elaine! Yeah, absolutely you can make the milk in the food processor too! You’ll probably just have to make smaller batches, so that’s why I use the blender for the milk which holds the entire batch. For a food processor (which will work as well, maybe even better) just put about 1/2 or a 1/3 of the almonds and water in at a time…strain and pour in to a different container, then repeat. You’ll definitely have success with it. Good luck! :)

Thank you so much for the prompt answer, Katy! I bought the almonds while I was at the store, so I’m ready. I had already figured out that I might have to add the water slowly to get them to grind finely enough and was just going to try it. I think I’ll use your advice along with my idea and see how it goes. I’ll let you know and thanks again!

Thank you for this post! I bought a pound of almonds and ended up making a total of about 1 gallon of almond milk and got about 3 cups of almond flour out of it. I have never baked with almond flour before, but I see you have some recipes for that too! So glad I stumbled upon your blog a few days ago. There’s lots of neat stuff on here-and I’m looking forward to trying your iced coffee next (as it is almost 100 degrees where I live).

That is SO awesome, Erin! You just made me smile :) Thanks so much for the sweet comment and good luck with the almond flour! I bet whatever you make will be awesome. And by the way, if you can’t get through the whole gallon in about a week or so, it will freeze fine and thaw in the fridge for a few days until you’re ready.

It worked great! I’m not sure the almonds got quite as fine as in the blender-and I did find that grinding them first and then slowly pouring the water through the tube is the way to do it. The almond remains are in the oven right now drying and I’m excited to make almond flour too. My daughter buys almond milk for my 3-year-old grandson (lots of allergies) all the time, so the next thing I’m going to do is share this page with her! I’m so glad I found this and thank you for sharing it, Katy!

I have had shop bought almond milk and didn’t like it at all. I made my own and absolutely love it. The recipe I used had 1desertspoon of molasses, which is high in iron, and 2 dates blended into it. These 2 ingredients give it a slight caramel flavour. Divine. As miss Bette Midler would say SIMPLY DIVINE!

Recently I had to become gluten free. I do love all the almond flour recepies but it is so expensive and wanted to try making my own. I was wondering if you had a recepie strictly on how to male the flour without necessarily making the milk. Also, some recepies call for blanched almonds, that’s taking the skin off , I think, lol. Can you do that once they are soaked? Thank you do much!

Hey Marcela! I’m working on making almond flour without the milk, so definitely check back. Also, yes, you can take the skins off once they’ve been soaked and I have done this….the only problem is that it takes FOREVEEEER (like 2 hours for 2 cups of almonds) and the skin under my thumbnail hurt for a week after. Also, I didn’t really notice much difference in the milk after taking the skins off so I don’t see the value in doing it. There is probably an easier way, but I just don’t know it! :)

I have just been diagnosed with all arts of stomach problems and can no longer have any wheat or dairy. I popped on to the internet this morning looking for wheat/dairy free recipes and I came across yours….I am going to go out and stock up on almonds when I am a bit better and have the milk and flower a go so I can make the bread…thank you so much

Hey Connie! I believe you can, though I don’t own a dehydrator so I don’t have experience to tell you at what setting and how long for. All you’re trying to do is dry it out, remove all moisture, which is exactly what a dehydrator does…I just use the oven since that’s what I have :)

I have no idea! I don’t know what the commercially made process is so I can’t compare. But I don’t put a lot of stock in to counting calories or protein grams or fat grams, etc. I believe in eating real food that provides excellent nutrition to fuel, nourish, and help heal the body and the numbers don’t really matter. Sorry! Wish I could help.

I made the almond milk, and it was so easy! Now I’m waiting for the flour to dry. My mom has a gluten sensitivity, so almond flour is a good thing for us. Plus, it’s protein-laden! And loaded with GOOD fats. Yum! I’ll tell you how the flour came out when it is done.

I have been wanting to try this, and I just found a 10 lb bag of raw almonds on amazon.com for only $45.90! I just hope I can use them all. I thought of going ahead and making the almond milk and flour, and freezing it. Convenient, and will help it last until I can use it all. I have just started a new eating plan that is grain free, for the most part. It is called Trim Healthy Mama, named for the book written by Serene Allison and Pearl Barrett.

I buy 25 lb. bulk raw, organic almonds from a California organic grower. Then, I seal in 1 lb. packages and freeze them, and take out a package whenever I need it. I’ve been doing it this way ever since the new ruling about pasteurizing almonds took effect. You can still buy raw, unpasteurized almonds directly from a few California growers, and some will ship. Sorry about this late post…I just discovered this great site.

I’ve been changing the way I shop and cook for my family. I just recently tried almond milk and loved it so much that I made a gallon with my five year old daughter. I found if I involve her she’s more likely to eat what we make. I was doing some research on what to do with the pulp and found your site! So glad I did. Thanks

I’m curious why you would use parchment paper- is that part absolutely necessary? Can the final product be achieved with an alternative? Maybe foil or just the bare cookie sheet…. I’m pretty new to baking, so your suggestions are much appreciated. Thanks!

I just started trying to eat clean and decided to try making my own almond milk. I have been drinking the store bought kind for over a year now because I gave up dairy for health reasons. I have been doing so much research online and came across your site.Luv it!!!!!I am sooo excited to try to make flour from the pulp. I will definitely be visiting often and following you. Thank you for such great recipes and info. :)

Hi Katy! Thanks a lot for this amazing post. Since then I’ve making my own almond flour and milk. Just wondering if I should storage the flour in the fridge or the pantry works ok? How long do you think it would last?

Hey Nena! You can store the flour in the pantry, no problem. After the dehydration process, all the moisture is taken away and the risk for growth of mold or bacteria is gone. So you can store it in the pantry, but the fridge is also fine if that’s what you feel like! :) Thanks so much for the sweet comment!

Just had to let you know Katy that I am on my second batch of milk and flour!!! They both came out great. I used dates in the milk for that hint of sweetness and it was perfect. I am bringing this batch to my friend whose husband is gluten free to try out. Oh and I made the chia pudding too. Awesome!!! Thanks again. :)

Oh yay! That’s so awesome, thanks for letting me know! As for your other question below, you can interchange almond flour for lots of recipes, but not every one. Baking is chemistry, and a lot of recipes really depend on the gluten found in all purpose flour to get the desired result. Just experiment and see what works! Or, maybe try googling a recipe using almond flour if you’re not quite sure. Hope this helps!

I just recently started making my own almond milk because I realized there was a ton of nasty crap in the store bought ones. I hav yet to make almond meal/ flour b/c I always waited too long and the almond pulp got rancid :(
Also, I just wanted to put my two cents in there about the step of draining the soaking liquid. It is a good idea to go this b/c the water that the almonds soak in gets filled w/ all the enzyme inhibitors that were in the nuts. The whole point of soaking is too get rid of them and so adding the soaking liquid back when you blend them just sort of defeats the point! Enzyme inhibitors make it hard for your system to digest the nuts. Why would you want that in your body?

Hey Ben! I don’t know actually! Making almond flour this way is really more of a way to avoid discarding or wasting the pulp that is the byproduct of making the milk. I don’t split hairs about the nutritional value because it’s a healthier alternative to regular, all purpose flour for sure, and anything I make with it will generally be a “treat” and not a regular part of my diet. I eat almonds to get the nutritional benefit of almonds. I use almond flour to make a cleaner, healthier alternative in baking recipes. Hope this helps!

Many of the ingredients added to Blue Diamond almond milk are there to improve the product’s texture and to mimic the nutritional profile of cow’s milk. Here is a rundown of the chemical-sounding additives.
Filtered water
Almonds
Calcium carbonate – Calcium supplement, often sold as an antacid. According to Wikipedia, ”
The vast majority of calcium carbonate used in industry is extracted by mining or quarrying. Pure calcium carbonate (e.g. for food or pharmaceutical use), can be produced from a pure quarried source (usually marble).”
Tapioca starch – a thickener made from cassava root. It is used to add a creamy texture.
Sea salt
Potassium citrate – an additive that provides potassium
Carrageenan — vegetable-based gelling agent. It keeps the milk from separating and adds to the creamy texture.
Sunflower lecithin – emusifier with omega-3 fatty acids, made from sunflower seeds. It also keeps the milk from separating.
Natural flavor – generalized ingredient covering a range of flavoring products.
Vitamin A palmitate – made from palm or coconut oil, this provides Vitamin A in a similar amount to the Vitamin A you would get from cow’s milk.
Vitamin D2 – this is a plant-based varient of vitamin D, and is also used to mimic the amount of Vitamin D in cow’s milk.
D-alphaptopherol (natural vitamin E) – this ingredient is derived from vegetable oils. The D designates it as natural (synthetic vitamin E will have a dl-prefix). This is there as a health benefit (and a marketing tool).

Making your own nut milk is similar to baking your own bread — the product may not be as uniform as what you buy in the store, but at least you know what you’re getting. I’m not a fan of nut milks, but I love that you can make nut flour so much more cheaply. Thanks for the recipe!

Hey Kelly! I love having this discussion and I think it’s important to analyze points from both sides, so I love that you brought in your own research. I’m not going to go in to ALL the ingredients you just listed because it just proves my point of there being way too many ingredients in almond milk (all you need is almonds and water), plus a lot of what you listed are cheap, synthetic vitamins that usually aren’t properly absorbed by the body and I feel like we should be getting those vitamins from actual food or high quality supplements; not from adding chemicals to almond milk. Here are some counter points to your findings:

1. I want to start with “Natural flavors” – You skipped right over this one but it’s VERY important. What EXACTLY is “natural flavors”? It’s not just a “generalized ingredient covering a range of flavoring products” as you put it, nor is there anything all that natural about it. The definition of natural flavor under the Code of Federal Regulations is: “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional”. So basically, it could be anything. It could be a byproduct of beef production. It could be MSG – Monosodium glutamate is TOTALLY included in this “Natural Flavor” list. Castoreum is a popular “natural flavor” in anything raspberry, strawberry, or vanilla flavored and is made from a secretion from a Beaver’s anal gland (!!!!). Beaver’s use this chemical to mark their territory. This chemical is processed and then used in a variety of products, including ice cream, candy and alcoholic drinks. Another common one is L- Cysteine. It’s a flavor enhancer made from either duck feathers or human hair. Most of the human hair variety is from Chinese women who sell it to factories to support their families. Pretty much everything derives from something on the earth, but can be bastardized in a chemistry lab, made unrecognizable as what it stared out as, and put in our food. If a company puts “Natural Floavors” in their ingredients list, it automatically raises a red flag and causes me to distrust them because they are so obviously trying to hide something that most health-conscious (or sane) people would never buy if they knew what they were actually consuming.

2. Carrageenan
It’s a seaweed-based additive and has been found to be extremely inflammatory and thus should be avoided. In fact, carrageenan is so caustic to the digestive tract that researchers use it to induce colitis in lab animals! The World Health Organization classifies one type of carrageenan as a “possible human carcinogen”. I know a lot of people make jokes like “Oh everything causes cancer” but I just don’t buy in to that cynical attitude and think man-made chemicals like that probably aren’t so great for us.

3. Sunflower Lecithin – This is actually a much better alternative to soy lecithin that is in so many products, and is still likely in a lot of nondairy milks (soy lecithin has been linked to cancer, thyroid and metabolism dysfunctions, estrogen imbalance and lots of other bad stuff). That’s good that Blue Diamond is using Sunflower Lecithin instead of Soy Lecithin, however, still a highly processed ingredient that I’d rather not consume if I had my choice.

4. Vitamin D2 – doesn’t get absorbed by the body. Like, at all. The D vitamin that we need and the kind the the sun gives us is Vitamin D3. Read more about that here: http://ajcn.nutrition.org/content/84/4/694.full Bottom line: get your Vitamin D by going outside or from a high quality D3 supplement.

So, like I said in the beginning, I LOVE having open conversations about this stuff and I’m so glad you did the research and cam up with your own findings and shared them here. Obviously, I still believe in making your own almond milk (or coconut milk, I wrote another post about that) and will always choose foods with fewer ingredients that don’t really require research to find out what those things are. Besides, those foods, especially the kind in the carton that doesn’t require refrigeration before being opened, sits on a shelf for weeks or MONTHS before it ends up in your house, and then sits for another week or two. The processing that allows “food”, most especially a “milk”, to be able to sit on a shelf for that long just can’t be good for us. In a time of emergency, shelf stable foods are a life saver and thank goodness for them. But in everyday life, I say let’s just eat real food.

I just made the almond milk 4 days ago and have all this pulp. Thank you for sharing how to make it into a flour. I have this fabulous bread recipe for using unbleached white all-purpose flour. I want to experiment with the almond flour. Do you have any idea how to substitute one for the other?

I just tried putting almonds (the Costco unsalted, raw) into my vitamix, hoping to get almond flour. It is a heavier texture than the fine almond flour I purchased at the health food store. The purchased almond flour is also white, rather than the color of the almond nut flour (meal) I have made. Is it necessary to soak and dry the nuts to get the best result, or is merely grinding the nuts sufficient?

Hey Janet! Try dehydrating the almond meal you’ve made, then grinding down further in a blender, food processor, or even coffee grinder. For best results, it really needs to have all of the moisture removed. Hope this helps!

Wonderful post with beautiful pictures! I have been making my own ALmond milk for a few months now that I am “off” of my Blue Diamond Almond Milk. I was seriously so crazy about it if I only had 1 half gallon left in the fridge I would have my hubby stop at the store to buy 3 more so I wouldn’t run out!! SO recently the information came to me about not only the harmful effects on the intestines from the carrageenan, but the “natural flavors” that could be almost ANYTHING! SO I make it with 1 tsp of vanilla & 6 pitted Organic Dates!
It is SOOOOO important to buy ORGANIC Almonds as you are not ingesting pesticides, BUT you are also getting Almonds that have not been IRRADIATED!! They pass the NON-Organic Almonds through a radiation system to supposedly “kill” harmful bacteria, when it just KILLS all of the available Vitamin E & A in the Almonds rendering them as good as some cardboard!
I found a Family owned farm from California, Braga Farms that provides the tastiest, Organic Almonds! PLUS when you purchase from a small farm you are supporting a family :) and NOT a CORPORATION:( !! http://www.buyorganicnuts.com/ They also sell WONDERFUL Walnuts, which by the same method makes a great milk too!

I found your page after making my first batch of almond milk. I was looking for something to do with the almond pulp. Your site had some good suggestions. I’m using my food dehydrator to dry the pulp for almond flour. Seems to be working well. Looking at the comments about the flour, I’m thinking of using my coffee grinder to see if it makes a finer texture flour than the blender would. I’ll let you know how it works. I use the coffee grinder to grind dry flax seeds, and it pulverizes them to a very fine consistency. Should work for the dried almond pulp.

I made it but made the mistake of not rinsing the water. The milk was gross! But, I did save the pulp.. When I dry it in the oven, it turns a bit brown, like toasted. It grinds ok but it’s not as white as the one in your picture. My question is, should I even try to use the pulp from the yucky batches? And does it usually brown a bit in the oven? I had it a the low temp you suggested :-/ it smells great!
Some other bloggers talk about blanching the nuts. That seems like too much!

Hey Susy! Aww, sorry you didn’t have good luck your first time around. Rinsing the nuts is a must – you won’t forget next time! When drying out the flour, it shouldn’t really get toasted. I suppose if it does though, then it’s probably fine. Was your oven set to 170 F or below? Was your pan in the middle of the oven or on the bottom? Try propping the door open just bit. Good luck for your second time around, I’m sure you will love it! :)

I just made some almond milk and stumbled onto your site trying to figure out what to do with the leftover pulp. I was hoping to make almond butter with it but haven’t found anyone recommending to do so. The recipe I made called for 4 cups of water per one cup of almonds in the blender. I’m used to drinking regular milk and the almond milk tasted pretty watered down. Is there a reason why you chose 8 cups and others use different amounts?
Either way I’ll be using it for smoothies, so the texture isn’t such a big deal.. I was just curious.
Thanks for the almond flour idea!

I am having a tough time keeping up with all of the almond pulp I’m creating. I make almond milk almost every day but cannot run my oven for hours each day. Is there any way to use the pulp in baking without drying it? It seems like you could use it and just use less liquid in whatever recipe you are making. Have you ever tried this?

Hey Pam! Every day? Maybe you should be making bigger batches less frequently? The pulp really needs to be dried out in order to be used like flour. I’ve never experimented using it in recipes while still wet. If I were you, I would invest in a dehydrator so your oven isn’t running all the time and you can leave it drying out while you go about your business. Amazon has them for $40-60.

I found this excellent site because I had so much almond meal leftover! I did not know that about the salt. My next batch will have the salt. I make the milk regularly now. I use a 1:4 ratio for almonds and water and it’s perfect for me. I am now off to see how to make Nutella without the nasty stuff!

Hummm…I don’t! I suppose you could try drying out on a baking sheet in the sun, but make sure you cover it well with cheesecloth or some other type of mesh to keep bugs out. I have no idea how long that would take though. You could also try googling “almond pulp recipes” to see how you could use it up without drying. Good luck!

Hi Katy- Re: dehydrating the pulp- I did exactly as you said – 170 for 3 hours, oven door slightly open. What I have now is little wet clumps with the outside edges slightly toasted! Was there anything else you did to dry it out?

Did you have big clumps while drying? I broke those down so moisture could escape easily. Make sure you do that. And I stirred it around a bit a couple of times, breaking up ant other clumps as I went. So make sure you don’t have big clumps. But also – are you sure your oven is functioning properly? I’ve never toasted my almond flour at 170 so it makes me wonder if that could have affected your outcome. Don’t throw it out, you can still keep drying it – make sure it’s clump free though! :)

When I dry my pulp I set the timer for one hour, then move it around and chop up the big bits. The outside dries faster so move the inside to the outside. Set the timer again and do that each hour. It will finally all dry. I am finding it helpful as it is very cold in this little poorly insulated house and having the oven on is also helping to keep my home warm! I then put it into the food processor to make almond meal, which can be used to coat foods for cooking. Some goes into the blender to make flour. I keep all of the product in the freezer no matter what stage it’s in.

I’m only on my 2nd batch of almond milk, I didn’t know about adding salt, but I need to skip that because the milk is for my 9-month-old. I wanted to ask about the storage for use as a creamer in coffee. Fresh on the 1st days its been lovely, but then on subsequent days the milk seems to split and float to the top – my recipe is more concentrated with 1 cup almonds to 3 cups water. Also I add the milk and coffee granules to the cup before pouring on hot liquid. Any ideas what’s happening? Thanks Lisa

Hey Lisa – don’t skip the salt! None of it ends up in the milk itself, the salt helps pull out the bad stuff while soaking. You rinse the almonds thoroughly after soaking so all the salt washes away. As far as separation goes, that’s normal, just shake it up to reincorporate. Hope this helps! :)

Those who may wonder what natural flavoring is may want to check this out. Look up castoreumon your favorite search engine… Almond milk is amazing. Just found a pizza crust recipe for the flour cannot wait to try.

It’s amazing how silly I feel after realizing how easy it is to make such expensive and trendy things! I’ve been making my own almond milk for a while but today finally decided I should do something with the pulp – who knew I could make that expensive almond flour I’ve been eyeing in Whole Foods but didn’t dare buy. Thank you for posting this simple solution!

Thank you for these super easy instructions. I recently moved to a property with about 100 almond trees. Unfortunately for a small hobby farm, it is nearly impossible to sell almonds in California with all the regulations and restrictions. We harvest them and store them and use them whole and have been interested in finding out some other ways to process almonds. Thank you so much for the inspiration and sharing your gifts of all things pretty!

Here are 2 money saving suggestions. I buy all nuts and many other things in the bulk section of either a co-op or large grocery store. Way cheaper. When drying herbs I use the oven with just the oven light on and think it might work for drying the almond meal as well.

I never have! I don’t really have many thoughts on it…seems like a bit more work for not much more benefit? Raw almonds have more nutrition too, so I would leave them raw. But I have never tried it so I really can’t say! Maybe it tastes better? If you try it, let me know what you think! :)

I am super excited to try this! I’m especially excited to get almond flour out of it. I’m the type of paleo ester that NEEDS my baked goods and almond flour is sooooo expensive. My question is- if I put the pulp in my vitamix to make the flour- what setting? I have the variable…. So 1-10 and for how long? Couple pulsing seconds on maybe…5?

Ooooh, I don’t have a vitamix and I’m nit familiar with the settings…but I turn mine up as high as possible so go as high as you’d like. You want the almonds ground as fine as possible. Hope this helps, good luck!

Wow…I just got almond milk for shakes and am having a hard time with it in my coffee… just not liking the taste… must be the additives!!! Thank you for this! Will be making, by the way, where did you get those cute bottles???????

Came across ed your blog. I am trying a vitamax machine to see if I like it. So far works great. They give you a recipe for making almond Milk . I do not remember recipe telling me to soak the almonds. When making almond flour how long can you keep it? Can it be used in place of bleached white or whole wheat flour? Thanks for the informative blog about almond milk. Great pictures for illustration.

I was given a recipe for almond mild that calls for 1 cup almonds and only 2 cups of water. Do you find that 8 to 10 cups of water makes very thin milk? My blender won’t hold that much but I guess I could stir in well, extra water at the end of the process.

No, you definitely need whole almonds to make almond butter because you need all the oil and fat to make the buttery consistency. A lot of it gets pulled out when making almond milk and the pulp doesn’t have nearly enough fat in it to make butter.

I’m so happy to have found this post! In addition to being excited about making my own almond milk, I’ve just come to the realization almond powder is relatively inexpensive very I live in Europe, because it is a popular ingredient used for baking, and can be bought easily in the flour/cake ingredient isle of any local supermarket. Now I have to assemble some recipes and get started experimenting!

I am new to the DIY almond milk. I just hated the store bought, even the organic ones. I discovered DIY three weeks ago when I started a detox. Anyway, I had just put my almonds to soak with a little lime juice when I read your blog,searching for ways to use the nut residue. PRESTO…I got up and added some salt and I also now know what to do with the residue. THANKS

Hi Katy! I am so glad I found your DIY post on Almond milk. Your pictures and method explanation are by far the nicest and easiest to understand with your tips along the way. Thank you so much for sharing. I made this a few days ago and I am so pleased with the outcome! So satisfying to be able to make my own milk. I have been raving about it to anyone that will listen. :) Thanks again! x

Your post just inspired me to make some almond milk. I had no idea that you could make almond flour from the leftover pulp. Such a smart idea! A few questions though… How long does the almond flour keep? How do you know when it’s dry? How much vanilla extract should be used to sweeten? Thanks in advance! :)

I purchased raw sliced almonds. Do you think they will work? My doc just put me on a gluten free diet, so your DIY recipe was a very welcome find (for both the almond milk and the flour)! Thanks for posting. My almonds are soaking now :)

Hello, what a wonderful tutorial and so many helpful comments
and suggestions. As for the almond flour that remains; yes one
should dry and use it, of course. This should be done with the
understanding that, since much of the almond fats as well as most
of the almond flavour, will have been squeezed out into the
almond milk. After all, this is why the resulting milk is so creamy AND
delicious! This means the resulting leftover almond flour will be
bland and dry(no oils). To the commentator who made his own almond flou
just by finely pulverizing the fresh almonds, and found it seemingly
difficult to dry out? Because the almond oils still remain in these nuts,
(because they weren’t used to make almond milk), the resulting almond
flour can be adequately dried but may still feel tacky and clump together.
It will be much more flavourful than the almond flour left over from
making almond milk……will it bake up the same in recipes? I don’t know.
I’ve thought of combining fresh almond flour with the drier, bland, almond
flour; say 2 parts to 1 part respectively; and seeing how that works in recipes.The
I’m looking forward to trying out all these scrumptious recipes, especially
making the almond milk. Thank you Katy and Thanks to One & All for all
of your ideas!

There are so many wonderful comments I haven’t got time to read them all so my apologies if my question has already been answered but just wondering if the almond milk is suitable for freezing? I know I will need a lot more flour than milk and I don’t want to waste the milk to get the flour. Here’s hoping so :)

Wow! I tried homemade milk for the first time with your recipe and I’m so pleased! The taste is awesome! It reminds me of almond paste pastries I used to love so much as a kid :)
I used the almond pulp right away by making a batch of cookies and putting it in the dehydrator, but I certainly like your idea of making almond flour. I’ll certainly try it! I must admit that the fact that I didn’t know what to do with the pulp hold me back from making my own milk until now. I knew that if I had to cook something with the almond pulp right away each time I did some, I wouldn’t like it. Now that I see I can use the pulp later, I don’t think I’ll go back to store bought milk! Thank you so much!!!

Say someone read this recipe , and a few days later made the almond meal without first soaking the almonds, is there a way to fix this? I mean it worked ok for the cake I made, the texture was a little crunchier than normal, but still tasted good….

Just love your site ,am doing well with my almond milk and flour
And looking forward to making some of your recipes with both.
However can you tell once I have the flour ground what is the shelf
Life I am A mason jar sealer and buy my regular flour in large quantities
And seal it in the jars,but since I discovered your site I do my almond
Milk every 2 days for anti inflammatory purposes and am acquiring a lot
Of flour and can not bring myself to through anything out.
Hope you can help, and I look forward to new things on your site.
LILLIAN

If you’re making it that often and are having such an abundance of flour, I would recommend freezing it! I just heard about this recently and would be perfect for your purposes. If keeping in jars on the shelf, I would probably keep it about a month or so, but if you freeze it, you can keep it for a very long time. You can also freeze the batches of pulp and dry it all out at once if you don’t want to have to constantly dry it out as you make the milk. Then, once it’s dry, store in your jars in the freezer. Hope this helps!

Do you still make it with that much water? I find 6 cups of water to 2 cups of soaked almonds makes it a nice milk consistency without being too thin. But, I always prefer a richer milk to skim so I know this is a personal thing. Have you tried baking with the flour yet? Other almond flour is made with the whole nut, so I am wondering if recipes turn out differently at all.

Hi there. My daughter and I have gone almost entirely natural with our eating habits. Recipes such as yours, help tremendously. We love almond milk, and it is wonderful in our watermelon smoothies, so I can not wait to try this out. Can you please send me some creamer addition ideas, as my husband and I go through creamers like crazy…..instead of regular sugars.

Thanks for this! Just recently got into making almond milk and, probably like a lot of first-timers, got to the pile of almond meal and thought…um…what now? I had an inkling that it could just be ground up into almond flour, but wasn’t sure. So thanks for putting it all together.

Wow, I’ve always made my almond milk with 1 cup of almonds to 4 cups of water. Maybe I was just making coffee creamer this whole time, lol. It doesn’t always last very long because I’ve always only gotten 4 cups of milk out of it. Next time I will try 8 cups and see how it tastes. A TIP: Instead of cheesecloth or a nut milk bag I buy a yard of Muslin cloth from the craft store and cut it up, and wash it after each use. I never have to double-strain and they hold up really well, even if you want to twist hard and wring it out like a wet rag to get out every last drop of milk, like I do :)
Thanks for the great recipe for the almond flour, too. I was just throwing it out because I didn’t have the time to dry it in my over. Didn’t know I can store it in the fridge ;)

I have been making my own almond milk from Clean Gut book. their recipe shows 1 cup almonds (soaked for 3 hours) then drain and add 3 cups purified water and blend 3 minutes. Turns out GREAT, I love it but huge difference here on water measurements. I also just use a regular weave strainer and works fine. sure there is some almond bits but it’s good in my morning shake. I kept telling my friend “I bet I can make flour out of this pulp”..but I wasn’t sure and threw it out! no more…I will make almond flour! you can mix almond, coconut, flax seed meal to make yummy waffles. thank you so much for your post.

I love the flour idea! I make my almond milk (and I documented my method here: http://www.divine-substance.com/almond-milk-diy/). The only difference for me is I add cinnamon, honey, AND vinalla and no salt. I may just try using salt…I’m sure it’d make mine even better! It’s great for an after-meal treat. And coffee creamer…never thought of that! Brilliant.

I have read a lot of comments about drying out the almond pulp in the oven, I live in northen California where it gets hotter than (you know what), I know it would take longer but I do a lot a dehydrating and was wondering if I could put the pulp on a tray with a fruit leather liner and dry it that way, me and my husband both work nights and sleep days while my dehydrator does it’s thing, what is your input about the idea, it would save me lots since I use about 5 lbs of almond flour a month in the cooler months when I do a lot of baking. Thanks I have read a lot of great ideas.

Yes, I too have been looking for these cool milk jars. Next stop is our local cooking store (not the big chains) they had nothing, nada! Mason jar works but would love to find the milk jar that you took a photo of on your window sill, pretty cool. Happy Labor Day weekend everyone!

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Hi!
Thank you so much for this recipe, I hate throwing away something that can be used especially when almond flour is the result. I’ve searched many sites for almond milk recipes and one actually mentioned making flour from what was left after but didn’t have the how-to’s, and this is how I found you! :) In all my research though, nearly every recipe for the milk uses a different amount of water, usually between 3-4 cups. I noticed that your recipe calls for 8 cups of water to 1 cup of almonds. I had already made the milk, I used 3 cups of water to 1 cup of almonds. I found that it came out pretty thin as normal almond milk is. Do you still get a good flavor and milky-ness when you use that much water?

I have been making almond milk for a while but never new what to do with the pulp. thank you I am going to try making the flour today. I use blanched slivered raw almonds that I buy at Trader Joes. I find I do not have to soak these. Comes out great.
Thanks again.

Thanks for the tutorial! So easy. BTW you can get nylon mesh paint strainer bags at the paint store for less than $2!! That is what I use to strain my almond milk.
Great savings and they are very sturdy.

I love making almond milk – the I just measure the left-over almond mush into 1 cup batches and store in the freezer. from there I use it in recipes (just let it defrost first). The results are perfect and no drying time :)

I make almond milk,and a great way to use the pulp is a fantastic facial scrub,bath soak, facial mask,sugar scrub,and an excellent skin exfoliator. Try some of these,they are wonderful and smell amazing.

I am going to make the almond milk tomorrow.Thanks for the recipe.I buy olive oil at BJs,it comes in these bottles.It cost a little more,but I have at least 12 of them already.I just liked the bottles and now I have a use for them.Thanks again.

Hi there, I love this. Thank you for sharing. I am going to try it. I am looking for Powdered Almond Milk. I want to take it with me when I am traveling. I like to use the 30 calorie almond milk with my protein shakes. Do you have any suggestions?

Hey! I don’t think anyone answered the question about the convection oven above. I tried it and it worked well. Dried evenly and fairly quickly (1.5 hrs?) My oven doesn’t allow you to prop it open while on the convection setting but I don’t think that’s necessary in this case. I also just had it on the lowest setting which is ~175F but I’m not sure if that really mattered. Just low.

I bought the nut milk bags, they are great! Makes it so much easier making my batches of almond milk. I make 1 batch per week. These milk bags get all the pulp out beautifully. Only problem I can’t keep up with making flour. I have made two batches, tried waffles from the Clean Gut recipe and it was horrible. I just don’t use flour enough :( and feel bad throwing the pulp out. Still looking for the milk jars. thanks!

Just made a big batch of your DIY Almond milk, I put my pulp into ice cube trays and freeze them, as I plan to put them into my dessert maker (Yonanas)to use with my frozen fruit…yum! Thanks for the recipe!

This is great!!! I just finished the almond milk and the almond “flour” is in the oven. The milk tastes wonderful even without vanilla or sugar, and it will great for my sister, who is lactose-intolerant. Thank you for the wonderful idea!

I have made your recipe a few times over the past month, after purchasing a Vitamix. It is awesome. I like the ratio of 1cup of almonds 8 cups of water. I just use the almond milk in smoothies. I added a few spoons of Agave for a little sweetness. I have a bag of almond pulp in the freezer. I haven’t had time to dry it out yet. Plan on using this weekend for in an oat flour muffin recipe. The other day I ran out of Almond Milk and used Cows Milk for our morning smoothies. Hubby told me he that the taste was off. He didn’t know I used Cows Milk. Thanks for your recipe!

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Thanks a lot for posting,The pictures made it easier to understand and thanks for all that detailed instructions. I love almond milk and feel that home made is always better than buying from the stores.Here are some of its benefits that will be a great value to all your readers.

Thank you! I made almond milk (and flour) for the first time yesterday. I had just under two quarts of milk when I was done. I used just over 8 cups of water and the milk is a little thin, but it is still great. Next time, I will reduce the water by about a cup and see how that comes out. Thanks again for the wonderful instructions and beautiful pictures to guide me through the process. It was super simple.

Added your site to my favourites =) … But I do have a question. I have blanched raw almonds in my possession (made vegan Caesar dressing with it and now want to try something else). Can I use these to make the almond milk? or does the shell have to be on them?

Hi, sorry too many comments to read and find the answer of my question :)
So i’ll directly ask you :)
Can I use almond slice to make almond milk?
Can we use this almond flour to make macaron Even after we use it to make almond milk?

Hi, sorry too many comments to read and find the answer of my question :)
So i’ll directly ask you :)
Can I use almond slice to make almond milk?
Can we use this almond flour to make macaron Even after we use it to make almond milk?

I am so excited to try this recipe out. Will definitely be cheaper than buying it already made. I just have one question. Where did you find the bottles? I have been looking for them every where they are just too cute.

Almond meal leftover from making almond milk is not equivalent to almond flour on the market for baking. The leftovers will be dry and lack flavour. Okay to use in a muffin if you increase the moisture content and make up for the lack of flavor, pretty much useless in any other recipe.

There is to Options to buy in the market: the grounded almonds and the de-oiled almond flour. I love baking with grounded almonds and use it instead of wheat flour (for most recipes you can add less butter then). But when I tried the de-oiled almond flour (it is much more expensive) it was not that easy because it soaks so much liquid without the oil that the result gets pretty dry. Anyway I used the grounded almonds after doing almond milk (this went perfect) for baking some waffles and these were tasty as usual. Doing both (milk and flour) at once is just awesome!

I am a HUGE fan of vanilla almond milk and would love to try to make it homemade :) would I just ad a couple tsp or tbsp to sweeten it up? What other flavors can you add? Also, how could I separate the almond meal from the milk if I dont have anything meant for that use. Could I use a pasta drainer?

you can add whatever flavors you like. (I personally do not add any flavors as I do that when I make my shake). your choice. and I found the fastest and easiest way is to order a nutmilk bag thru Amazon. I ordered several. I place the bag over a mesh strainer placed over a bowl. Then pour the milk mixture in the bag. then squeeze the bag until all that wonderful milk goes thru. I make almond milk each week. It’s the best. you find many different ratios but I use 1 C almonds to 3 C filtered water. have fun

Super easy to do both the almond milk and flour, thanks for that! BUT . . . how ever do you clean the almond milk bottle? I bought one for this purpose like you have tall, very narrow neck . . . wondering how to get it “really” clean?

hi,i AM so confused with everything that i want to ask.i want to make almond meal and flour.now i can make almond milk with both blanched and unblanched almonds and then flour?or almond pulp flour is made with only unblanched?and will the flours be like store boughts in recipes ir need adjustments?also is it better to make almond milk first and then four or just grind whole almonds for better results like store bought?(i do wonder whether store bought is made from whole almonds or from pulp….hmm).thanks

It seems like the milk process would remove some of the fat content from the almond flour. Could I still use the flour for making cookies (like, say, shortbread cookies), or do you think I would need to add more butter than I would using store bought almond flour?

Hi there! I just tried this but after an hour at 160 degrees, the almond meal burnt… If I keep an eye on it in the future and it’s ready after a short amount of time before burning, will that do? I’ve tried grinding the flour/meal anyway, and it’s just dark brown… still worth a try in a recipe or probably best to throw away this batch? Thanks!

Hi Katy:
For the same reason as you I started making my own almond milk 10 months ago.
Two points :
1) the right proportion is 1 cup almonds x 3 cups water.
8 to 10 cups would only give you a watery result and you lose the amazing properties of almond milk (plus the flavor is almost non existent)

2) Instead of a nuts bag (that are quite expensive) I use paint strainer bags that you can get at any hardware store and is like $3 the pack of 2 or 3. I use it double and they had last all this time and they are still in perfect shape.

I recently start switching to gluten free and I can tell you is an amazing difference !
Another amazing thing is to make whip cream from coconut milk.
If you want the recipe let me know :)

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I have been making almond milk for a few months now and have made some alterations to the process, which (for me) has increased my enjoyment of the milk. Initially, I experienced major gastro-intestinal upset while following the simplified directions. Not willing to give up, I proceeded to add some extra steps in my attempt to overcome the GI insults. My current process is: (1) soaking the nuts (changing the water several times) 24-36 hrs. with salt added to the soak water; (2) rinsing nuts, adding fresh water, microwave for 15 minutes, changing the water 2-3 times, bringing nuts in last heat cycle to a boil; (3) after pouring off water, allow the nuts to cool, then remove the skins from the nuts; (4) grind the blanched skinless nuts with clear water then process in my Presto soy/nut milk maker. After the 30 min. process, I strain the milk, add a little salt, and enjoy – hot or after refrigeration. The remaining pulp goes in the oven at low temp to dry out. No more GI insult!! Love, love, love this tasty almond milk plain or chocolate!

I have made this several times, and it is delicious! When I strain my almonds, I just use an old t-shirt. It works great. I also use the pulp to make almond meal and almond flour. I use a dehydrator, which is easy and convenient. I don’t buy almond milk any more, and I use almond flour for all my baking.

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Thanks for your post! I absolutely love to make almond milk and never knew what to do with the pulp until now! The only problem is that when I made the almond flour from the almond meal it went moldy after about a month in the pantry. I cooked it for well over 3 hours but I’m assuming that still wasn’t enough. Any thoughts? I also make my almond milk with 2 dates and a splash of vanilla extract so I’m not sure if that’s what caused the mold too? Would love any insight you may have! Thanks!

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So if you are making almond milk this way, can you make almond butter from the almond meal? Do you need to dry it out first or do you just add a little oil to it and blend it like crazy? I read your “almond butter” post but was a little confused how to make it after making the milk.

Awesome post! I learned to make my almond milk from a raw vegan cookbook but the salt was a new twist I’ll start using! One tip – if you are sweetening with dates just throw 3 medjool dates in the blender with the almonds and you won’t need the extra step. Your flour might be a tad sweeter but that’s not a bad thing is it? Also love that you mentioned making the flour too… For anyone with a dehydrator I would encourage using it vs the oven to maintain more of the nutritive value (lower heat) but it’s better than processed white flour either way. Great job!

In response to a couple questions I saw:
Emily (and Edgar) – not sure why it went moldy (dates and vanilla don’t typically mold) but I would suggest refrigerating your flour, or deep freezing for a long-term storage solution.

MaryAnne – I didn’t see her almond butter post and I don’t know if it’s possible to make almond butter from the flour but nut butter is generally made from grinding the whole nut. When you make the milk all the fat goes into it (which is why it separates), and you need that fat to make the nut butter. Hope that helps.

I’m wondering whether I could go the other direction with this, using a bag of almond flour to make some milk, and then re-drying what will be left of the flour. I have the flour; don’t have whole almonds currently. BTW, I’ve many times seen people’s comments saying the paint straining bags are a great alternative to the nutmilk bags, and I have another suggestion: woven nylon sheer curtain fabric (bought for pennies at a yard sale or thrift store) works great, too; I use it for all my food-straining. Much easier to get that clean than anything made of cotton.

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Hi, I made a batch with 4 cups water/1cup soaked rinsed almonds, ran in the vitamin for a few minutes, maybe 3 or 4. When I strained it I got no stuff, no pulp, nothing but some foam left in the strainer. The almond milk was very thick, and chalky like, didn’t taste good either. Do you know why this happened?

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So I’ve been making soy & almond milk for a few years and just started making oat milk…which I’m obsessed with! I get my oats for 63 cents per lb and I’m not sure how much milk in total that makes, but 1 cup of oats makes 2 cups of milk! So basically a lot of milk for under $1. I’ve never used the left over pulp, but recently tried and failed. I probably should’ve dried it because I just added a banana and egg and tried to makes quick pancake – it was a mess. I’m just not sure it’ll come out the same as almond/soy pulp because it’s a lot musher (it’s basically like soggy oatmeal). I’m not a chef or food blogger or even the least bit expermimental in the kitchen, so it may be a while until I actually get around to trying. Do you have any idea if making flour from oat pulp is possible?

I am so making this tomorrow morning!! I found out dairy isn’t healthy for me and since then have been having trouble, cuz I don’t get almond milk in my country. But now I know what to do, and I love almond flour so it’s a plus!!! Thank you!!!!

hi Katy!
thanks for the reciepe! its awesome. One question please… how long do you think we can store the almond flour? does it need to be refrigerated? and do you suggest plastic or glass jars to store the almond flour??
i made a big batch and was wondering about storage….

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